Description
Master this artisan sourdough baguette recipe with a crispy crust and chewy crumb. Naturally leavened, flavorful, and perfect for any skill level.
Ingredients
Levain
▢ 65 grams ripe/active sourdough starter (about 1/4 cup)
▢ 65 grams water (about 1/4 cup)
▢ 65 grams all-purpose flour (about 1/2 cup)
Autolyse
▢ 1000 grams all-purpose flour, 11.5% protein (about 7.5 cups)
▢ 625 grams water (about 2 2/3 cups)
Mix Baguette Dough
▢ 180 grams ripe levain (about 3/4 cup)
▢ 50 grams water (scant 1/4 cup)
▢ 20 grams salt (about 2 tablespoons)
Instructions
1. Build the levain: Mix starter, flour, and water. Let ferment until bubbly (5–6 hrs).
2. Autolyse: Mix flour and water until combined. Let rest 45 minutes.
3. Mix: Add levain, salt, and remaining water. Mix gently.
4. Bulk ferment: Stretch and fold dough every 30 minutes for 2 hours.
5. Divide: Split into 3 equal pieces. Rest 20 minutes.
6. Shape: Form into baguettes using gentle tension.
7. Proof: Transfer to floured couche and let rise for 45–60 minutes.
8. Preheat oven to 500°F with baking steel and steam tray.
9. Score: Slash tops diagonally using a lame or razor.
10. Bake with steam 15 minutes at 500°F, then 15 minutes at 475°F.
11. Cool: Let baguettes cool completely before slicing.
Notes
Don’t skip the autolyse—it improves gluten and texture.
Use rice flour on your couche or towel to prevent sticking.
For extra crunch, leave the baguettes in the oven with the door cracked open for 5–10 minutes after baking.
- Prep Time: 8 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 120
- Sugar: 0.5g
- Sodium: 320mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough baguette recipe, crusty baguette, artisan sourdough